Low glycemic and sugar alcohol sweeteners don't act or taste like sugar in baked goods and can cause some gastrointestinal distress....but a few days ago I learned about this new option @bochasweet that is derived from kabocha squash that apparently doesn't trigger an insulin response.
I'd been baking conventional cookies all day and my willpower was wavering so I threw together a batch of peanut butter cookies. They do lack the chewiness of a traditional flour and butter cookie, but they are packed with peanut butter flavor and firmed up nicely in the refrigerator.
Preheat oven to 350F
Whip until fluffy and lightened in color:
454 grams natural peanut butter (16 ounces)
113 grams butter (1 stick)
Add this and whip until combined:
150 grams #bochasweet sweetener
Incorporate these one at a time...mixing thoroughly after each addition:
3 large eggs
Switch to paddle attachment (if using a stand mixer) and mix this stuff in:
100 grams almond meal
1 tsp baking soda
28 grams oat fiber
1 heaping tsp kosher salt (half the amount if using finer salt or salted butter)
I portioned with an 18/8 scoop (about 1.5 Tablespoons) and cross-hatched with a fork dipped in the BochaSweet. I baked them on a dark non stick pan in the bottom third of the oven for about 10 minutes. Cooled on pan for at least 10 minutes and then moved to a rack to cool completely.
They are a little cakey but very peanut buttery and that's okay with me.